Enjoy this recipe with a side of tartar or sweet chili sauce. This is a salmon version of the known fishcake recipe.
Serves 4 people.
Ingredients
- 2 pounds (900 grams) of potatoes (peeled and cut)
- 2 pounds (900 grams) of salmon fillets
- 1 ounce (25 grams) of melted butter
- 1/2 ounce (15 grams) of chopped dill
- 1 tablespoon of sunflower oil
- 1 3/4 ounces (50 grams) of seasoned flour
- 2 eggs
- 5 1/2 ounces (150 grams) of bread crumbs
- salt and pepper
Step 1
Salt some water and boil the potatoes in it for 20 minutes. Drain the water out of the pan.
Step 2
Use your potato masher to mash the potatoes in the pan. Scoop the mashed potatoes into a bowl and leave it on the side for it to cool down.
Step 3
Boil water in another pan and cook the fish for 8 minutes.
Step 4
Use a slotted spoon to carry the fish out of the water and onto a plate for it to cool down.
Step 5
Peel off any skin and de-bone anything as you break each fillet into small pieces.
Step 6
Combine the fish pieces, melted butter, mashed potatoes, dill, salt, and pepper into a bowl. Mix all ingredients thoroughly.
Step 7
Mold the mixture into flat balls with your hands into 2 1/2 centimeters thick each. Stack all of the flatten balls on a place and place them in the refrigerator for 20 minutes.
Step 8
Make "dipping" stations. Beat the eggs into one small bowl, pour the flour into another bowl, and the bread crumbs into a separate bowl. Dip each fishcake into the flour first, then egg, then bread crumbs.
Step 9
Fry the dipped fishcakes into a heated and oiled pan for 4 minutes each. Try to achieve a golden brown color on both sides.
Step 10
Remove them from the pan with a slotted spoon and drain the leftover oil out on paper towels.
Things You'll Need
- Colander
- Medium sized plate
- Potato masher
- Medium sized pan
- Frying pan
- Slotted spoon
- 4 medium sized bowls
- Cling film/plastic wrap
